Mango cream cake
By VicentaLakin
I actually made the cream cake for my birthday, and used Mom's own powder to make the cake tissue look rough, but the sense of the entrance is delicate. Simple and simple。
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- milk 70 grams
- corn oil 40 grams
- white sugar 50 grams
- mango
- light cream 400 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Mango cream cake
1
Various materials are called resupply。
2
The omelet is separated from the yolk, and the omelet is a dry hair bubble。
3
The yolk, milk, corn oils are evenly mixed, sifted into the bottom bands of flour into fine yolks。
4
You're gonna have to mix it in the yellow paste three times。
5
I'm going to dump the tattered cake in the eight inches。
6
Fire on the oven was 150 degrees 10 minutes and 160 degrees 50 minutes. Take out the cool cut in two。
7
Light cream with sugar torn into a flowery state。
8
Mango goes piping。
9
Scratch the cake with cream and splatter the mango。
10
Put another piece of cream on the cover。
11
Scratch it。Mango cream cake Make Tips
1 The ratio of light cream to hot is 10:1 and sugar can also be added if you like sugar. 2 Based on the temperature of the home oven。